French Weekends with Dorie – Gorgonzola Apple Quiches

Gorgonzola-Apple Quiche with Walnuts

I am a little late for posting this week’s French Fridays with Dorie recipe, Gorgonzola Apple Quiche, but I’m glad I took my time with it. I had to face one of my biggest kitchen fears by making the tart dough for the quiche from scratch.

Cutting cold fat into flour is an art I have yet to master.  I have tried making biscuits at least three times, and they usually come out like little hockey pucks.  I made Dorie’s basic tart shell recipe for the spinach rainbow chard and bacon quiche, but I was not too crazy about it – probably because of my hangups with the method.  After a little research, I came across what will be my go-to tart shell recipe: David Lebovitz’s French tart dough.  For one, it requires cooking all the ingredients except for the flour in the oven.  The flour is dumped, stirred vigorously with the butter/oil/sugar/water and left to cool until it can be handled.  The dough does not need to rest for three hours either!  The result is a flaky, tasty crust perfect for most tarts.  I found it a little too sweet, and may cut back the sugar for savory quiches, but other than that it was wonderful.  Since Dorie and David are friends, I don’t think there will be any hard feelings about this swap.

I also scaled the recipe into into mini quiches.  At this time, I still do not own one large tart pan.  I do have six 4-inch tart pans that I don’t use nearly enough.  The tart dough recipe as written was enough for four of those tarts.

David Lebovitz Tart Dough

The main benefit of the individual quiches: customization!  Eduardo did not want apple in his, so I substituted with bacon.  I though that the bacon would go great with the apple – so I made an apple/bacon/gorgonzola tart for me.  I wanted to try the bonne idea of adding walnuts, and I ended up with an apple/gorgonzola/walnut version.  Finally, one of the tart shells cracked beyond repair, so I made another crustless bacon/gorgonzola/onion quiche.

Gorgonzola-Apple Quiches

The verdict: a keeper!  I loved both versions – walnut and bacon.  I never had gorgonzola/blue cheese with eggs before, and I loved the combination.  Now that I have a little more room on the freezer, I’ll try to keep a few of these tart shells on hand for quick weeknight quiches.

From what I read in the link page for this week’s recipe, the quiche was a big hit among the French Fridays with Dorie crowd.  Check out their posts!  French Fridays with Dorie is an online cooking club where we work our way through “Around My French Table”, Dorie Greenspan’s award winning cookbook.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

29 Responses to “French Weekends with Dorie – Gorgonzola Apple Quiches”

  1. February 4, 2012 at 1:28 pm #

    Bacon makes everything great! What a lovely tart! Thanks for sharing with us.

  2. February 4, 2012 at 1:58 pm #

    Your mini quiches are gorgeous. Love that you were able to customize and thereby try different versions in one baking event. Will certainly try walnuts next time. Had the hazelnuts but forgot them because they weren’t in the ingredients list. I did like Dorie’s but it was a bit of a production. The David Lebovitz tart dough sounds interesting.

  3. February 4, 2012 at 3:07 pm #

    Absolutely love that David Liebovitz pastry recipe. I use it all the time. Glad it worked so well for you. I totally shied away from the apple thing but all you people loving it is making me tempted to try 🙂

  4. nana
    February 4, 2012 at 3:26 pm #

    The mini quiches are adorable, and look so delicious. Both Tricia and I enjoyed these too.
    I will definitely check out David’s recipe for tart dough, it sounds very interesting.

  5. February 4, 2012 at 3:40 pm #

    Last but not forgotten Adriana. 🙂 Yeah for the crustless one! They all look/sound good, especially the bacon addition.

  6. February 4, 2012 at 5:00 pm #

    Isn’t it fun to try things we’ve never tried before, especially when we find foods we like. I saw that tart dough recipe about a year ago and wanted to try it, but it looked more involved to me, but if it works for you, go for it. And I like the idea that with your individual sizes you customized the ingredients to please the eaters. All looks good.

  7. February 4, 2012 at 9:26 pm #

    I didn’t have luck with Dorie’s tart dough last time I made it. My favorite is from Mark Bittman, but the heated version you tried looks intriguing. I’ll have to try that. I like the idea of keeping these mini-crusts ready in the freezer for a customizable personal dinner. My husband wanted no part of the apple, but I didn’t think of the mini-idea. Nice. I enjoyed the onion-apple-gorgonzola-walnut version I made.

  8. February 4, 2012 at 10:52 pm #

    Ah, bacon 🙂
    Glad you found a dough you felt comfortable with. THAT is a huge accomplishment.
    Have a great weekend.

  9. February 5, 2012 at 9:49 am #

    Funny, i have actually taken one of Paule Caillat’s cooking classes and learned that tart crust recipe directly from her. It is insanely easy and I have used it several times since, but only for dessert tarts (her chocolate tart recipe is a little piece of heaven).

    • February 5, 2012 at 9:53 am #

      I will be cutting back on the sugar next time I make a savory tart. It’s still wonderful to have a recipe I know I can’t mess up! Those cooking classes must have been wonderful, Rose. You are so lucky!

  10. February 5, 2012 at 12:39 pm #

    Your mini-quiches look wonderful, Adriana. The walnuts must have given them such a nice crunch and added flavor. I do like making quiche in mini because you can tailor them to the individual. I am glad that you found a tart dough that you like.

  11. February 5, 2012 at 12:53 pm #

    I’m going to try David Lebovitz’s crust recipe next time too! It would be great to not have to let the crust rest so many times….Your mini quiches look delicious!

  12. February 5, 2012 at 1:39 pm #

    Such gorgeous quiches! I would have loved the addition of the walnuts and bacon…had to taste wonderful. I didn’t make Dories crust this time either…I decided to go with Nick Malgieri’s pie crust. Always comes out great…It’s my standby!

  13. February 5, 2012 at 7:01 pm #

    Glad you enjoyed this one. Your quiche look delicious.

  14. February 5, 2012 at 9:15 pm #

    Adriana, I liked your mini-quiches. I actually just purchased 6 mini-tart pans because I am doing Tuesdays with Dorie and need the mini-pans for the chocolate tart in mid February. So I can do this with my next quiche. I didn’t have any particular trouble with Dorie’s dough this time (my former FFWD quiche dough was not great) but am going to try, at your suggestion, David’s. And, I’m quite sure that friend or foe, Dorie always wants us to do the things that are best and esaiest for us.

  15. February 5, 2012 at 9:43 pm #

    I LOVE your mini quiches – I want to make some too. And walnuts and bacon? Mmmm – I also need to try that dough recipe!

  16. February 6, 2012 at 12:15 am #

    Oh the customization is definitely a huge plus for making individual quiches! I made minis too but it totally didn’t occur to me. I was totally going for the assembly line approach. 🙂 Making tart dough takes practice and I’m sure you’re making progress with every recipe that you tackle. Great work!

  17. February 6, 2012 at 1:21 am #

    This definitely was a keeper – I love the walnut version you did also and will have to try that. The dough recipe sounds terrific also – will be looking into that as well. As usual another terrific post from you! Have a great week!

  18. February 6, 2012 at 2:14 am #

    After reading about your customization I decided I need to have a DIY quiche party! It could be all the rage in 2012!

  19. Cakelaw
    February 6, 2012 at 4:27 pm #

    I love your mix and match flavours. I am in favour of using a tart dough that works for you.

  20. February 6, 2012 at 6:54 pm #

    Delicious! I love the combination of apple and cheese, and the personal size of the quiches is just about perfect 🙂

  21. February 7, 2012 at 3:41 pm #

    The personal quiches are a great idea! Glad to hear that the tart dough worked for you, I was really nervous about it also!

  22. Yuri - Chef Pandita
    February 8, 2012 at 12:59 pm #

    Mini = instant cuteness 🙂 Love all the different combinations you did for this recipe. I miss FFWD!

  23. February 9, 2012 at 7:41 pm #

    That’s fun you were able to experiment with the fillings, and great idea to keep mini tart shells in the freezer!

  24. February 9, 2012 at 8:22 pm #

    The top photo looks like a large size quiche, I didn’t realize it was a mini until I scrolled down to read your post! I don’t think Dorie will mind that you used David’s tart dough recipe, lol!
    I thought about using bacon too, just sounds so good with all the ingredients in this quiche. I have the mini tart pans, I need to break them out and do a little customizing myself;-)

  25. February 11, 2012 at 4:57 pm #

    This looks great. I love how your pastry turned out. And I love gorgonzola in quiche and tarts. I think this is definitely a winning recipe.

  26. Priscilla M
    February 15, 2012 at 3:25 am #

    I love the combination of sweet and savory. Keeping the recipe and will try it soon.

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